Industry News | November 30, 2012
Dunkin' Decks the Halls for Holiday Travelers
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With the number of airline tickets sold for Christmas and New Year’s already up more than 50 percent from last year, Dunkin’ Donuts is prepared for the rush of travelers stopping by to fuel up at its nearly 90 airport locations.
In addition, 12 new airport locations are planned for 2013, including the first Dunkin’ Donuts at Louis Armstrong International Airport in New Orleans, Dallas Love Field Airport, George Bush International Airport in Houston, Des Moines International Airport, and Chicago's Midway Airport.
With 84 million people expected to take planes, trains, and automobiles to holiday gatherings in the coming weeks, many travelers will be able to visit one of Dunkin’ Donuts’ more than 50 train and bus terminal locations.
Highway travelers also have the opportunity to visit Dunkin’ Donuts at numerous travel centers on Florida’s Turnpike, the Maryland Turnpike, the Connecticut Turnpike, Merit Parkway, the Kansas Turnpike, and more.
"Airport and other non-traditional locations continue to be strong growth areas for Dunkin' Donuts," says Grant Benson, CFE, vice president of development at Dunkin’ Brands. "Guests love the convenience of grabbing their favorite coffee or baked goods wherever their busy travel schedules may take them, and our franchisees enjoy the flexibility of these sites."
The company's growth in alternative locations, such as mass transit stations, travel centers, supermarkets, college campuses, and military bases, means that consumers can fuel up for a holiday rush and keep themselves running through the hustle and bustle of the season.
Dunkin' Donuts currently has more than 500 nontraditional locations with a delicious line up of beverages and snacks, including Dunkin’ Donuts hot and iced coffee, baked goods, oven-toasted breakfast sandwiches, bakery sandwiches, and more.
Many of these nontraditional locations also offer Dunkin’ Donuts Cards, a fun, affordable, and convenient gift to pick up for friends, family, and co-workers while en route to holiday parties or gatherings.
These cards can be purchased in any amount between $2 and $100 and never expire.
Finally, Dunkin’ Donuts’ Trip Planner allows travelers to map all of the Dunkin’ Donuts restaurants along their road trip. Travelers can simply type in a start and end address and the Trip Planner provides the most direct route, in addition to a list of accessible Dunkin’ Donuts restaurants along the way.
Guests can also download and use the Dunkin’ App for iPhone, iPod touch, and Android smartphones, which has a detailed restaurant locator with easy-to-find directions to and information about local Dunkin’ Donuts restaurants, including store hours, in-store Wi-Fi, drive-thru availability, and more.
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Eggs: They’re What’s for Breakfast
In a report recently commissioned by the American Egg Board, Mintel’s research experts produced an update on eggs being used on foodservice breakfast menus. This information is used to focus our communications in the foodservice industry and in our work with some of America’s largest restaurant chains. Here, we offer a few facts we feel may be of interest to you as well. Based on data comparing US menus from Q3 of 2012 to those of Q3 2011:- The number of menu items at all restaurants rose -
- 5.3% for breakfast sandwiches
- 15.3% for breakfast burritos
- 39.7% for omelets
- The number of menu items at QSRs rose -
- 7.1% for breakfast sandwiches
- 21.9% for breakfast burritos
- 38.9% for breakfast wraps
- The number of items menued at all restaurants that include -
- Whole eggs increased by 3.4%
- Egg whites increased by 15.5%
- The number of items menued at QSRs that include -
- Whole eggs, increased by 15.5%
- Egg whites, increased by 4.4%
- The growth in number of dishes served at all restaurants including eggs -
- Rose 15.5% at QSR
- Rose 3.8% at Casual Dining
- Rose 5.6% at Fine Dining
- Remained the same at Family/Midscale and Fast Casual
- The most popular ways to prepare eggs throughout foodservice are scrambled (+6.2%), folded (+3.9%) and fried (+5.8%).
- The most popular ways to prepare eggs at QSRs are scrambled (+16.2%), folded (+2.3%) and fried (+26.7%).
For more, visit www.AEB.org











